Spring Celebration Bowl
from Dishing Up the Dirt by Andrew Bemis (a great cookbook you can buy at Canvasback Books!)
Bowls are a great, quick meal that are super flexible. This recipe includes lots of veggies in your CSA, but feel free to switch things out, including using a different grain like rice or a different sauce.
Tahini Miso Dressing
1/4 cup tahini
1 tablespoon white miso
1 tablespoon fresh lemon juice
1/4 cup warm water, plus more to thin if necessary
freshly ground black pepper
1 cup dry quinoa
1 bunch of asparagus, trimmed
2 cups sugar snap peas
3-4 small turnips, cut into 1/2-inch pieces
1 tablespoon olive oil, plus additional for frying eggs
3 to 4 radishes, thinly sliced
1 bunch of cilantro, minced
1/4 cup sesame seeds
1. Prepare the dressing: Whisk together the tahini, miso, and lemon juice with an immersion blender or hand whisk. Slowly add 1/4 cup warm water, adding more, if necessary, until you reach your desired consistency. I like this dressing on the thicker side but feel free to add more water for a thinner sauce. Season with pepper and set it aside.
2. Prepare the quinoa according to the package instructions. Preheat the oven to 400F. Toss the asparagus, sugar snap peas, and turnips with the oil. Place them on a rimmed baking sheet and roast until they are lightly browned and tender, 18 to 20 minutes. Toss veggies halfway through cooking.
3. When you're almost ready to serve, fry your eggs: Heat a little olive oil in a large nonstick skillet over medium. When the oil is hot, crack in the eggs. Cook until the whites are set and the yolks are still slightly runny, about 5 minutes.
4. To assemble, spoon quinoa into the bowls. Top each serving with roasted veggies, radishes, cilantro, and sesame seeds. Drizzle with the dressing and place a fried egg on top.